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Wednesday, February 8, 2012

Cream Scones with Blueberries, Cardamom and Masa

From the kitchen of One Perfect Bite...I have been working my way through the gift basket and recipes that I received from McCormick for participating in their Flavor Forecast this year. As often happens, I find it hard to drop a good thing when I'm on a roll, so, despite the fact that my obligation to them had been met, I continued to test and experiment with the new flavor combinations when time permitted. I was intrigued by McCormick's suggested pairing of blueberries with cardamom and corn masa and it immediately called to mind a recipe for cornmeal scones that I had originally seen on the the blog, Joy of Baking. I really liked the scones and the recipe lent itself to a simple ingredient swap that would allow me to test the new combination. So, corn masa replaced stone ground cornmeal, frozen blueberries took the place of currants, and cardamom was added to the dry ingredient list. The changes to the recipe were minimal but the flavor profile was completely different. While the addition of cardamom took these scones to another level, they still retained the nuttiness and hint of grittiness that was characteristic of the original recipe. Because of the temperature at which these bake, the scones have a crisp crust that belies their soft and tender interior. They really are lovely, though less sweet than many might prefer. These are very easy to make and can be on the table within an hour. They will not disappoint. Here's the recipe for those of you who would like to give this new flavor profile a try.

Directions:1) Preheat oven to 425 degrees F and place oven rack in center of the oven. Line a baking sheet with parchment paper.2) In a large bowl, whisk together flour, masa, sugar, baking powder, salt, cardamom and orange zest. Add frozen blueberries to flour mixture and stir well. In a small measuring cup, whisk together cream, egg, and vanilla extract. Add this to flour mixture and stir just until the dough comes together.3) Transfer to a lightly floured surface and knead dough gently four or five times and then pat, or roll, dough into a circle that is about 7 inches round and about 1-1/2 inches thick. Cut this circle in half, then cut each half into 4 pie-shaped wedges (triangles). Place scones on baking sheet. Brush tops of the scones with a little cream.4) Bake for about 15 to 20 minutes or until golden brown and a toothpick inserted in middle comes out clean. Remove from oven and transfer to a wire rack to cool. Yield: 8 scones.

Such interesting combination! I never would have thought of pairing blueberries with cardamom, sounds really nice! I can imagine the flavours of the spice in the tender scones! Thanks for sharing, have a nice day!

Cardamom such a flavourful spice. I bet the scones smell amazingly delicious. Yeah, you're right...it's hard to get something perfect to be done in a roll & in such a short notice. While the brain is like a bunch of wrongly connected wires in it. haha... Looking forward to something wonderful coming out from the kitchen of One Perfect Bite. ((hugs)) Take care & enjoy your day.CheersKristy

Are you kidding me? I'm sitting here with that feeling of starvation. (which is far from the real happening)One of my favorite things are scones and blueberry scones at that!My mouth is watering as I sit here and drink my coffee and wishing I had one of these scones right NOW.Blessingsshug

I love scones! A few weeks ago my mom and I baked a cookie that is traditional to our family, it's called a Biscocho and it's sort of like a snickerdoodle except the secret ingredient is Anise. I decided to take a little of the dough and back them thick, like a scone and they were pretty darn good. This is interesting with the Masa. I'll have to give it a try :-)

I really like scones that are crispy on the outside and not too sweet. :-) Cardamom is one of my favorite spices and lately I've been adding it to so many things. I will definitely have to add it to my next batch of scones. :-)

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